Street Corn Chicken Bowl: A Delicious & Easy Recipe

Healthy Mac and Cheese, a comforting classic reimagined! Are you craving that creamy, cheesy goodness but trying to stick to your wellness goals? Look no further! This recipe delivers all the satisfying flavors of traditional macaroni and cheese without the guilt.

Macaroni and cheese has a rich history, with variations dating back to the 14th century. It gained immense popularity in North America in the early 20th century, becoming a staple comfort food in households across the continent. While traditionally a rich and indulgent dish, our version embraces a healthier approach without sacrificing flavor.

What makes mac and cheese so universally loved? It’s the perfect combination of creamy, cheesy sauce coating perfectly cooked pasta. It’s a dish that evokes childhood memories and provides a sense of warmth and satisfaction. But let’s be honest, the traditional version can be heavy on the calories and fat. That’s where our healthy mac and cheese recipe comes in! We’ve cleverly swapped out some of the less healthy ingredients for nutritious alternatives, resulting in a dish that’s both delicious and good for you. Get ready to indulge in a bowl of cheesy goodness that you can feel good about!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tablespoons olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1/4 cup crumbled cotija cheese (or feta)
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tablespoon butter
• Salt to taste
• For the Bowl Assembly:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: hot sauce, pickled onions, extra cilantro, lime wedges

Preparing the Chicken

Okay, let’s start with the star of the show – the chicken! We want it to be bursting with flavor, so we’re going to give it a good spice rub.

1. Cube the Chicken: First, grab your chicken breasts and cut them into bite-sized cubes, about 1-inch in size. This helps them cook quickly and evenly.
2. Make the Spice Rub: In a medium bowl, whisk together the chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Make sure everything is well combined so each piece of chicken gets a good coating.
3. Coat the Chicken: Add the cubed chicken to the bowl with the spice rub. Toss everything together until the chicken is evenly coated with the spices. I like to use my hands to make sure every piece is covered, but you can use a spoon if you prefer.

Cooking the Chicken

Now that our chicken is seasoned to perfection, it’s time to cook it up! We’re going for a nice sear and juicy interior.

1. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the chicken.
2. Cook the Chicken: Add the chicken to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and has a nice golden-brown crust. The internal temperature should reach 165°F (74°C).
3. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside. Let it rest for a few minutes while you prepare the street corn. This helps the juices redistribute, resulting in more tender chicken.

Preparing the Street Corn

Next up, let’s make the delicious street corn! This is what really gives this bowl that authentic Mexican flavor.

1. Grill or Roast the Corn: There are a couple of ways to cook the corn. You can grill it directly on the grill grates over medium heat, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Alternatively, you can roast it in the oven. Preheat your oven to 400°F (200°C). Brush the corn with olive oil and roast for 20-25 minutes, turning halfway through. I personally prefer grilling for that smoky flavor, but roasting is a great option if you don’t have a grill.
2. Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the corn upright and carefully slice down the sides.
3. Make the Street Corn Sauce: In a large bowl, combine the mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and black pepper. Whisk everything together until it’s smooth and creamy.
4. Combine Corn and Sauce: Add the corn kernels to the bowl with the sauce and toss everything together until the corn is evenly coated. Taste and adjust seasonings as needed. You might want to add a little more lime juice or chili powder depending on your preference.

Cooking the Rice

Now, let’s get the rice going. I like to use chicken broth for extra flavor, but water works just fine too.

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat.
4. Simmer and Cover: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Don’t lift the lid during this time, or the steam will escape and the rice won’t cook properly.
5. Fluff and Rest: Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to finish steaming and become perfectly fluffy. Fluff the rice with a fork before serving.

Assembling the Street Corn Chicken Bowl

Alright, we’ve got all our components ready to go! Now it’s time to assemble our delicious Street Corn Chicken Bowls.

1. Layer the Bowl: Start by adding a generous scoop of rice to the bottom of each bowl.
2. Add the Black Beans: Top the rice with a portion of the rinsed and drained black beans.
3. Add the Chicken: Add a generous portion of the cooked chicken on top of the black beans.
4. Add the Street Corn: Spoon a generous amount of the street corn over the chicken.
5. Add the Avocado: Add diced avocado for a creamy and healthy touch.
6. Add Optional Toppings: Finish with your favorite toppings! I love a drizzle of hot sauce, some pickled onions for tang, extra cilantro for freshness, and a squeeze of lime juice to brighten everything up.
7. Serve and Enjoy: Serve immediately and enjoy your flavorful and satisfying Street Corn Chicken Bowl!

Tips and Variations

Spice Level:

Adjust the amount of cayenne pepper in the chicken spice rub to control the heat level. If you’re sensitive to spice, omit the cayenne pepper altogether.

Protein Options:

Feel free to substitute the chicken with other proteins like shrimp, steak, or tofu. Adjust the cooking time accordingly.

Vegetarian Option:

For a vegetarian version, replace the chicken with grilled halloumi cheese or roasted sweet potatoes.

Grain Options:

You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a healthier option.

Cheese Options:

If you can’t find cotija cheese, feta cheese is a good substitute. You can also use shredded Monterey Jack or cheddar cheese.

Make Ahead:

You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the components and assemble the bowls.

Storage:

Leftover Street Corn Chicken Bowls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Conclusion:

This Street Corn Chicken Bowl recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular meal rotation. Why? Because it perfectly balances fresh, vibrant flavors with satisfying heartiness, all while being surprisingly simple to prepare. It’s a fiesta in a bowl, offering a delightful combination of sweet, savory, and spicy notes that will tantalize your taste buds. Forget boring weeknight dinners; this bowl is an experience!

Think of it: juicy, perfectly seasoned chicken nestled amongst a bed of fluffy rice, topped with that irresistible, creamy, charred street corn. Then, the zesty lime crema drizzled over everything, adding a tangy counterpoint to the richness. And finally, a sprinkle of fresh cilantro and a squeeze of lime to brighten it all up. It’s a symphony of textures and tastes that will leave you craving more.

But the best part? It’s incredibly versatile! Feel free to customize it to your liking.

Serving Suggestions and Variations:

* Spice it up! If you’re a fan of heat, add a pinch of cayenne pepper to the chicken marinade or a few slices of jalapeño to the bowl. You could even use a spicier chili powder blend.
* Go vegetarian! Swap the chicken for grilled halloumi cheese or black beans for a delicious and satisfying vegetarian option. Tofu, pressed and marinated, would also work beautifully.
* Add some crunch! A sprinkle of crushed tortilla chips or crispy fried onions will add a delightful textural element.
* Make it a salad! Skip the rice and serve the chicken and street corn over a bed of crisp lettuce for a lighter, healthier meal.
* Turn it into tacos! Use the chicken and street corn as a filling for warm tortillas for a fun and festive taco night.
* Spice up the crema! Add a chipotle pepper in adobo sauce to the crema for a smoky, spicy kick.
* Make it ahead! The chicken and street corn can be prepared ahead of time and stored in the refrigerator. Simply assemble the bowls when you’re ready to eat. This makes it perfect for meal prepping!
* Add some avocado! Creamy avocado slices are always a welcome addition to any Mexican-inspired dish.
* Get creative with toppings! Consider adding pickled onions, crumbled cotija cheese, or a drizzle of hot sauce.

I truly encourage you to give this Street Corn Chicken Bowl recipe a try. I’m confident that you’ll love it as much as I do. It’s a fantastic way to bring a little sunshine and flavor into your kitchen.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What did you think of the flavors? Share your photos and comments in the comments section below. Your feedback is invaluable and helps inspire others to try new things. Happy cooking, and enjoy your delicious and vibrant Street Corn Chicken Bowl! I can’t wait to hear what you think!